Lipids and Fatty Acids in Italian Durum Wheat (Triticum durum Desf.) Cultivars

Narducci, Valentina; Finotti, Enrico; Galli, Vincenzo; Carcea, Marina

doi:10.3390/foods8060223

Cited by 42 publications

(39 citation statements)

References 9 publications

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“…The WG and WB showed significant higher values of linoleic acid compared to OG and OB, meanwhile oleic acid showed an opposite trend with double concentration in OG and OB. The results observed were in accordance with other published studies [ 59 ]. As expected, polyunsaturated fatty acids were preponderant over saturated and monounsaturated fatty acids in all samples ( Figure 2 II).…”

Section: Resultssupporting

confidence: 93%

Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients

Martín‐Diana

García-Casas

Martínez‐Villaluenga

et al. 2021

Foods

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Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in order to promote their use as nutraceutical ingredients in flour and/or other products. The effects of grain (wheat vs. oat) and milling fraction (whole grain vs. bran) on the phenolic profile (free vs. bound phenolics), antioxidant and nutrient profiles, and glycemic index were evaluated. Differences in antioxidant capacity through different methodologies between grain and bran were observed, supporting a higher in vitro antioxidant capacity of the whole grain than that of the refined flours, which lack the bran fraction. The highest RACI (Relative Antioxidant Capacity Index) corresponded to wheat bran bound fraction, which showed the highest concentration of ferulic acid and correlation with antioxidant parameters tested. The in vitro glycemic index of the bran fractions was reduced, as compared with grain, with lower values found for wheat. The results support the important benefits of the polyphenols linked to fiber and the importance to develop methods to increase bioavailability of these compounds, which would promote WB use as nutraceutical ingredient.

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Section: Resultssupporting

confidence: 93%

Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients

Martín‐Diana

García-Casas

Martínez‐Villaluenga

et al. 2021

Foods

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“…For bread wheat lipids, significant differences were found among varieties and the content reached 1.85%. is variation depended on genetic characteristics and abiotic factors [23]. Despite the minor proportion in flour wheat, lipids displayed essential functional properties in bread making [8].…”

Section: Discussionmentioning

confidence: 99%

Importance of New Edible Oil Extracted from Seeds of Seven Cereals Species

Slama

Chérif

Boukhchina

2021

Journal of Food Quality

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Cereals constitute a major source of human and animal nutrition. In spite of the extensive production of numerous cereal species, some information is unavailable in terms of lipid composition. Due to the oil increasing demand by the overgrowth of the world population, oleaginous species have encountered problems in recent years. In order to find new sources of edible oil, the aim of this study was to describe the importance of seventeen varieties oil of seven cereal species. Oils were extracted by the Soxhlet method, and fatty acids were measured by gas chromatography. The present study demonstrated that the lipid content of cereal seeds ranged from 1.42% to 5.97%. In average, oat, millet, and maize had significantly higher lipid content, respectively, 5.97%, 5.06%, and 4.71%. The main fatty acid recorded in the studied cereal species, except oat, was linoleic acid C18 : 2 (ω6). Regarding the essential fatty acids linoleic acid C18 : 2 and linolenic acid C18 : 3 (ω3), the oil of all studied species, except oat, was rich in ω6 fatty acids (47.50 to 60.13%) and poor in ω3 (0.45% to 5.33%). The content of unsaturated fatty acids in all studied species ranged from 77.22 to 81.89%. Cereal oil was considered as highly unsaturated oil with the presence of the essential fatty acids necessary for human health. Therefore, cereal oils could be commercialized in small quantities in pharmacies or parapharmacies.

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“…In terms of the nutritional value of cereal lipids, the importance is well recognized of the relative high content of polyunsaturated fatty acids (PUFA) with different chain lengths, present in free form (free fatty acids) and the acylated forms of triacylglycerols (TAG), diacylglycerols (DAG) and, in relative minor amounts, the monoacylglycerols (MAG). As DAG and MAG, the presence of polyunsaturated sterol esters (SE), as well as sterols and stanols, reveals the high nutritional value of cereals [12,[14][15][16][17][18][19][20]. The extraction methods employed affect the quality of the resulting oil.…”

Section: Processing Of Cereals and The Derived By-productsmentioning

confidence: 99%

“…Proteins comprise 7-12% of cereals whereas lipids are minor compounds comprising ca. 1.7-5.7% (depending on the type of cereal and flour extraction rates) and are mainly formed by neutral, glyco-and phospholipids [11][12][13][14][15][16][17][18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Skendi

Zinoviadou

Παπαγεωργίου

et al. 2020

Foods

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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.

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Lipids and Fatty Acids in Italian Durum Wheat (Triticum durum Desf.) Cultivars

Cited by 42 publications

References 9 publications

Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients

Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients

Importance of New Edible Oil Extracted from Seeds of Seven Cereals Species

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

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